{"id":69504,"date":"2018-03-13T16:00:49","date_gmt":"2018-03-13T08:00:49","guid":{"rendered":"https:\/\/www.pamper.my\/news\/?p=69504"},"modified":"2018-03-12T00:50:26","modified_gmt":"2018-03-11T16:50:26","slug":"lemon-gardens-6-speciality-chefs-present-a-kaleidoscope-of-multi-cuisine-buffet","status":"publish","type":"post","link":"https:\/\/www.pamper.my\/news\/lifestyle\/wine-dine\/lemon-gardens-6-speciality-chefs-present-a-kaleidoscope-of-multi-cuisine-buffet\/","title":{"rendered":"Lemon Garden\u2019s 6 Speciality Chefs Present a Kaleidoscope of Multi-Cuisine Buffet"},"content":{"rendered":"

Shangri-La Hotel, Kuala Lumpur is set to delight diners at Lemon Garden with its six distinguished speciality chefs, offering a kaleidoscope of international buffet signature dishes, comprising of Malay, Chinese, Indian, Western, Japanese and Dessert fares.<\/p>\n

1. Malay Kitchen<\/strong><\/p>\n

\"Rendang
Rendang Tok Perak<\/figcaption><\/figure>\n

Chef Mustafa Kamal\u2019s signature Rendang Tok Perak<\/em>, a spicy beef stew cooked with various Malay spices, <\/em>has a long withstanding tradition in Malaysia and it is one of the absolute must-haves during Hari Raya and major celebrations.<\/p>\n

2. Chinese Kitchen<\/strong><\/p>\n

\"Double
Double Boiled Chinese Herbal Soup with Black Chicken<\/figcaption><\/figure>\n

Famous for its piping hot Double-Boiled Chinese Herbal Soup with Black Chicken<\/em>, which is meticulously prepared by Chef Au Yong Guan using various Chinese herbs, chicken stock and succulent black chicken to perfection.<\/p>\n

3. India\u00a0Kitchen<\/strong><\/p>\n

\"Murgh
Murgh Kasurimethi<\/figcaption><\/figure>\n

The Indian Station presents Murgh Kasumethri<\/em>, a chicken dish made with Fenugreek leaves and it originates from the recipe of Chef Devender Singh\u2019s mother who made\u00a0it with a secret blend of aromatic spices.<\/p>\n

4. Western Kitchen<\/strong><\/p>\n

\"Cheese
Cheese Raclette<\/figcaption><\/figure>\n

Equipped with a wood burning oven, hosts three specialty dishes prepared by Executive Chef Olivier Pistre. From Cheese Raclette,<\/em> melted cheese dish served with small potatoes, gherkins, pickled onion and air dried meats to Tortellini<\/em> which comprise of small dough rolled and folded into a filling originating from Bologna and Calzone<\/em>, essentially made from salted bread dough stuffed with Beef Sausage, Mozzarella, Ricotta and Pecorino cheese.<\/p>\n

5. Japanese Kitchen<\/strong><\/p>\n

\"Seafood
Seafood Big Roll<\/figcaption><\/figure>\n

Japanese Head Chef Nao Takeshita presents the Big Seafood Roll<\/em>, a Maki Sushi Roll made with the finest ingredients and is often associated with the term \u201cGood Luck Roll\u201d in Japan and can bring good fortune for diners.<\/p>\n

6. Dessert Pavilion<\/strong><\/p>\n

\"Durian
Durian Croquembouche Peanuts Nougatine with Sesame<\/figcaption><\/figure>\n

Features Durian Croquembouche Peanut Nougatine with Sesame<\/em>, a famous French dessert uniquely-prepared by Lemon Garden\u2019s Chef Goh using Durian profiteroles piled into a cone and bound with peanut nougat and sesame seeds.<\/p>\n

These signatures dishes are available daily for lunch and dinner as follows:<\/p>\n